Pina Colada Punch

From the 1999 KLO dinner — Caribbean

Pina Colada Punch

  • 8 oz (1 cup) well-stirred canned cream of coconut
  • 2-1/2 cups unsweetened pineapple juice
  • 1-1/2 cups light rum
  • 2 cups ice cubes, or to taste
  • a wedge of fresh pineapple with its leaves for garnish plus additional small, thin wedges for garnishing the drinks

In a blender blend together, in batches if necessary, the cream of coconut, the pineapple juice, and the rum and transfer the punch to a large pitcher. Stir in the ice cubes and garnish the punch with the pineapple wedge. Garnish each drink with a pineapple wedge.

This recipe makes about 6-1/2 cups.

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